Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 4 of 4 for “"volatile aroma compounds"”.
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The use of mineral oil as a trapping agent for volatiles produced by Ceratocystis moniliformis (Hedg.)
… many pleasing and potentially useful fruity aroma-bearing compounds. A sensory evaluation panel described the aromas "banana," "citrus," "fruity," "peach," and "floral" in samples of this culture. However, yields of the compounds that cause these aroma perceptions are low, as their production …
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Cold plasma-induced quality changes in foods and beverages and plasma’s potential use in space exploration
… to enhance food flavour through intentional volatile aroma modification of foods and how this can impact food development for long-distance space missions was examined. This thesis explored five core research questions on flavour and the use of plasma, on Earth and in extreme environments, …
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Investigation of New Zealand Sauvignon Blanc Wine Using Trained Sensory Panels
… NZ wines had more methoxypyrazine and thiol compounds. A consumer study (n=109) showed that New Zealanders significantly prefer New Zealand style Sauvignon blanc. The final part of this research focused on using trained panellists to explore the interactions between volatile and non-volatile …
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Effect of Foliar Nitrogen and Sulfur Applications on Aroma Profile of Vitis vinifera L. cv. Petit Manseng using Modified Quantitative Descriptive Analysis, SPME GC-MS and Electronic Nose Technology
… berry analyses was different among treatments in volatile content. Harvest samples underwent acid or enzyme hydrolysis of precursor fractions. Solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC/MS) analysis identified 27 free aroma and flavor compounds and 52 bound …